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1. Turn the oven to 325 degrees and preheat.
2. Combine the water and 3/4 cup of sugar in a heavy saucepan.
3. Turn the heat to medium and bring the mixture to a boil, stirring occasionally.
4. Boil until the sugar melts and begins to turn amber in color, which takes about 8 minutes.
5. Pour the mixture into a 9 inch metal cake pan.
6. Tilt the caramel to coat the bottom and sides of the cake pan.
7. Set aside to cool.
8. In a large bowl, combine the remaining sugar and cornstarch.
9. Add the squash puree, rind and cinnamon and stir until blended.
10. Add the yolks and eggs and beat after each addition.
11. Add the vanilla, half & half and cream.
12. Pour the mixture into prepared pan of caramel.
13. Place the pan in a large, shallow roasting pan with enough water to come up halfway up the pan.
14. Bake for 70 minutes in a 325 degree oven, or until the center is set.
15. Allow to cool on a wire rack for 10 minutes, then loosen the edges with the tip of a knife.
16. Invert onto a serving plate that is at least 2 inches larger around than the pan.
17. Chill for 2 hours before serving.
18. Garnish with orange zest.
19. Serve with caramel sauce.
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